Neràc Ristorante — Restaurant in Alghero

Top restaurant for beef steaks I made a reservation for dinner in this restaurant because I had read that we could find Wagyu A5 beef. The atmosphere is very pleasant, the services are of high quality, and for those who do not necessarily want a steak from the short menu with different cuts available, there is also the basic menu where you can find dishes for all tastes. I liked the idea of ​​the open grill equipped with such a professional hood which prevented any traces of grill smell from reaching the tables - I don't like leaving the restaurant smelling of food. We were two people, a lover of beef who usually experiences different cuts from different breeds, cooked in any way and a person who flirts with tasting beef, but, due to a medical condition, needs the beef to be cooked at least pink. The interaction with Matias was very professional and pleasant and he provided very good details to make some excellent choices, served in the right order: Arigato Wagyu as starter and Picanha Swami with side dishes as the second taste to share. The Wagyu was perfectly cooked for this type of beef, still quite inappropriate for the medical condition of my friend. We have asked the waiter to put two slices on the grill for 1-2 more minutes and we were politely refused, as they have explained us that the MasterGrill (a role similar to the Chef, only that for grilled dishes) is the only one who decides how much to cook the beef in order to provide the best taste and texture, and not the Client, regardless of whether it is a client preference or a medical condition. The MasteGrill agreed only to cook the second piece of beef we ordered at the max allowed temperature, so that my friend can also eat. And the waiter presented this to us as it was a favor they do for us. Luckily for my friend: it was pink and she could also enjoy it. Well, we found this to be quite rigid and we considered that they have focused more on how perfect they cook the meat by the book, rather than on how better to satisfy the customer. For side dishes, we ordered grilled season vegetables and sauteed beetroot. To our surprise, instead of sauteed beetroot, we received some sauteed green salad leaves. We recommend to adjust in the menu the Foglie verdi saltate, which appeared translated as sauted beetroot. The mascarpone dessert was interesting. All in all, a pleasant experience, but slightly overshadowed by the rigid attitude. We would have liked to come back, but unfortunately this incompatibility between the way the meat is prepared and my friend's medical problem, made...

This is one of those rare cases where I struggled really really hard choosing what scores to give. It almost raised ethical issues for me.

The staff is extremely gentle, attentive and well prepared. As a collective they stand out from most of the restaurants we have tried.

The person who explains the menu has great storytelling skills and definitely knows about the topic and they transmit energy while sharing what they know.

The decor is very personal and it does a great job at creating the right atmosphere.

The recommended wine was exceptional and we will surely look to find it where we live now.

The meat looks fantastic. Unfortunately in my experience it didn't taste as good as it looked but also as it was promised.

I ordered a chuck roll explicitly on a comment that promised "this will have a very strong taste" and after the waiter repeated twice "after they try it people ask me if it's goat, but it's obviously beef".

I was ready to be blown away by an explosion of taste. I didn't care if that cut was 70% more expensive than already prestigious other cuts they had.

I found my steak to be very chewy (which was called out but not to the degree I experienced it). I didn't like that it was barely lukewarm: no matter what some of the best chefs may recommend, I like my meat hot and in case it's too much I let it cool down, not for someone else to do it for me because of some theory on juices retention. The most problematic thing though was the taste, which I found very average. I eat Angus regularly in Ireland (where I live now) and this homegrown version doesn't truly compare.

I shared my feedback with one of the waiters at the moment of payment and they took it in, tried to improve the outcome of the night and adjusted the bill to acknowledge my comment. Then he offered me to shake his hand.

I deeply appreciated that gesture that speaks of values now too often forgotten. For this reason I'm addition to many other actions that spoke of quality I want to believe their other options can impress and I will hope to have a chance to try them in the future.

At the same time I also felt I had to document my experience candidly as I always do.

Hence the choice of a final...

Unforgettable Experience – Best Beef Ever!

Nerac is an absolute gem in Alghero! We had one of the best meals we’ve ever enjoyed in Italy. The beef was out of this world – perfectly medium rare, tender, flavorful, and so soft it literally melted in our mouths. We’re very picky about beef, and this was simply exquisite.

The service was top-notch. Our waiter was incredibly professional and spoke excellent English, which made the whole experience smooth and pleasant. He explained every dish calmly and clearly – a real standout in terms of service.

We started with ravioli stuffed with beef, served in a light lemon sauce – absolutely delicious and a perfect balance of flavors.

For dessert, we had the traditional Sardinian Sevada – a warm, crusty pastry filled with pecorino cheese and infused with hints of lemon and orange, then drizzled with honey. It was truly unforgettable – rich, warm, sweet, and savory all at once. A must-try if you’re into authentic local desserts!

We highly recommend Nerac to anyone visiting Alghero. Incredible food, flawless service, and a memorable taste of Sardinia. We would go back in...